Name: Beef and creamed corn fajita
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: mexican
Ingredients: 4 sweet corn cobs, husk intact; 2 tomatoes, diced; 1 avocado, flesh diced; 1/4 small red onion, thinly sliced; 40.00 ml chopped fresh coriander; 1/2 small fresh red chilli, finely chopped (optional); 10.60 gm fresh lime juice; 4.60 gm olive oil; 2 beef porterhouse steaks; 4 flour tortillas; 100g feta

Beef and creamed corn fajita

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Prep Time:
15 minutes

Cook Time:
15 minutes

Total Time:
30 minutes

Spice up your menu with a tasty Mexican Beef and Creamed Corn Fajita twist.

Ingredients:

4 sweet corn cobs, husk intact
2 tomatoes, diced
1 avocado, flesh diced
1/4 small red onion, thinly sliced
40.00 ml chopped fresh coriander
1/2 small fresh red chilli, finely chopped (optional)
10.60 gm fresh lime juice
4.60 gm olive oil
2 beef porterhouse steaks
4 flour tortillas
100g feta

Instructions:

Microwave the corn in the husk on high for 12 minutes. Remove husks, rinse, and kernel the corn. Puree the corn using a stab mixer or food processor.
In a bowl, mix together the tomato, avocado, onion, coriander, chili (if desired), and lime juice. Season with salt and pepper to taste.
In a large non-stick frying pan over medium-high heat, heat the oil. Season the steaks with salt and pepper, then cook each side for 3 minutes for a medium doneness or to your preference. Remove and let the steaks rest on a chopping board for 2 minutes before thinly slicing.
As the steak sizzles, warm the tortillas according to the package instructions and divide them onto serving plates.
Evenly distribute the corn on the tortillas. Layer with the steak and salsa. Sprinkle with feta cheese, then roll up tightly to seal in all the delicious flavors.

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